Beef and Black Bean Burrito Bake

• 1 pound ground beef
• 1 medium onion, diced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (10 ounces) diced tomatoes and green chiles
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup milk
• 6 flour tortillas (8-inch)
• 1 packet (1.25 ounces) taco seasoning
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook ground beef and onion over medium heat until browned; drain.
3. 3 Stir in taco seasoning, cumin, and chili powder.
4. 4 Add black beans and diced tomatoes with green chiles; simmer for 5 minutes.
5. 5 In a small bowl, mix sour cream and milk.
6. 6 Layer a third of the beef mixture in a greased 9x13-inch baking dish, top with tortillas torn into pieces, a third of the cheese, and a spoonful of the sour cream mixture.
7. 7 Repeat layers twice more, ending with cheese on top.
8. 8 Bake uncovered for 30-35 minutes or until bubbly and cheese is melted.
9. 9 Garnish with cilantro before serving.

Equipment

• 9x13-inch baking dish
• skillet
• baking sheet

Variations

• Add corn or diced bell peppers to the beef mixture for extra texture.
• Use chicken in place of beef for a lighter option.

Substitutions

• If you're out of taco seasoning, use a mix of chili powder, cumin, paprika, and a pinch of oregano.
• Corn tortillas can be used for a lower-carb alternative.

Pairings

• A cold Mexican lager or a zesty lime margarita complements this dish beautifully.
• For non-drinkers, a sparkling agua fresca is a refreshing choice.

Nutrition

Tips

• For extra spice, add a diced jalapeño to the beef mixture.
• This bake can be assembled a day ahead and refrigerated before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered with foil until heated through.

Serving Suggestions

• Serve with a side of Mexican rice or a fresh avocado salad.
• Pair with a creamy lime coleslaw for a refreshing contrast.

FAQ